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Fall Favourites

Hi friends! Summer has officially come to an end, but I am absolutely loving the crisp fall vibes in the air! I recently purchased a new Nordic Ware Pumpkin Pan and it has inspired me to create a fall round-up read now

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    @twospoons.ca
    European Summer 🇫🇷☀️ European Summer 🇫🇷☀️
    NEW RECIPE! The most egg-like vegan omelette I’v NEW RECIPE! The most egg-like vegan omelette I’ve ever made! ...and trust me, I’ve tried a lot 🧑‍🍳✨

This 20-minute tofu omelette is fluffy, creamy, protein-packed, and unbelievably close to the real deal. After multiple rounds of testing (and tweaking!), I can confidently say: this one is *chefs kiss* when it comes to taste and texture! 

Want the full recipe? Comment OMELETTE below and I’ll DM it to you! 

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#healthybreakfastideas #plantbasedrecipes #breakfastrecipes #veganbreakfast #twospoons #tofurecipes #tofuomelette #veganomelette
    We’re heading back to Paris this week, for the f We’re heading back to Paris this week, for the first time in 5 years 🇫🇷✨ I couldn’t think of a better recipe to share than this Savoury Leek & Potato Galette. This recipe is a favourite straight from my heart (and The Two Spoons Cookbook!)

Inspired by cozy French lunches in Lille when Mitch & I lived there (during our pre-kiddo days!), this vegan galette is filled with creamy cashew cheese, tender baby potatoes, and buttery leeks all wrapped in a flaky, homemade crust. It’s elegant yet approachable, and the kind of recipe that’s perfect for a casual brunch, a special gathering or anytime you want to impress without the stress.

Comment GALETTE below and I’ll DM you the recipe! 💌

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#veganfood #veganrecipe #frenchfood #veganfrenchfood #galette #plantbasedfood #plantbasedrecipes #plantbasedvegan
    FOLLOW ALONG!

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    • This fresh strawberry spinach salad with balsamic dressing is the perfect summer side dish. Made with juicy strawberries, toasted almonds, crisp cucumbers, and baby spinach, it’s a light, tangy, and sweet vegan salad ready in 20 minutes. Perfect for summer BBQs, picnics, or easy weeknight dinners.
    • This 30-minute vegan brown rice porridge is a creamy, naturally sweet breakfast perfect for meal prep. Made with wholesome brown rice, medjool dates, and cashew cream, it’s easy to batch cook and reheat all week. A healthy, plant-based breakfast that’s indulgent yet nourishing and totally refined sugar-free.
    • This creamy vegan coleslaw is a classic summer side dish—ready in just 10 minutes! Made with crisp cabbage, carrots, and a tangy coconut yogurt dressing, it’s perfect for BBQs, potlucks, or topping veggie burgers. A light, crunchy, plant-based twist on traditional coleslaw.

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